The Greek soil offers unequaled raw materials for the production of spirits.
Fruits, grains, aromatic herbs and seeds have formed the basis for the production of spirit drinks such as Ouzo, Tsipouro, Tentura, Masticha of Chios, Koum Kouat of Corfu and a plethora of other beverages tourists can easily come across when traveling throughout Greece.
The tradition of distillation, making good use of the raw materials mentioned above and with its origins lost in the depths of time, lived on from Byzantium to Agion Oros (Mount Athos) and has been preserved to date, holding out even under the Turkish Rule.
The quality and uniqueness of Greek spirits and beverages were recognized early on both in the Greek and foreign markets.
Their reputation and their bond to Greece are now acknowledged and shielded beyond any doubt, by means of their listing in the Annex of protected geographical indications of spirit drinks in the European Union (Annex III, Regulation [EC] No. 110/2008).